Duncan Cooks Live – The Recipes Week 3
It’s fair to say that Duncan and his mum have been massive favourites during the last few weeks. In their latest live stream last Thursday, an amazing 13,800 of you tuned in to see what they were up to. Wow!
On top of that, they received 1536 comments and had 294 reactions. It’s no wonder they couldn’t read them all out on the night.
Did you miss the stream live? As ever, we have you covered. You can watch below but PLEASE don’t miss them this week because it’s the last one for this series and they have something special lined up. We may even throw in some prizes too but you have to watch live for more information.
Oh, did we mention Duncan sent us his recipes too for us to share?
Toad in the Hole Recipe
Ingredients for Toad in the Hole
- 8 oz plain flour
- 1 teaspoon salt
- 3 eggs
- 300 ml milk
- A twist of black pepper
- 2 tablespoons cooking oil or lard
- 6 to 8 sausages of your choice
Ingredients for Duncan’s Gravy
- 1 Onion peeled and finely sliced
- Knob of Butter
- 1 tsp yeast extract
- 1 tsp beef extract
- 400 ml made up Bisto gravy (or any brand you like)
- 1 tbsp sherry vinegar
- Salt & Pepper
1- Mix the flour and salt in a large bowl. Make a space in the centre and add the eggs.
2- Mix whilst gradually adding the milk. Use a whisk to beat out any lumps of flour.
3- Leave the batter to stand, the longer you can leave it the better, you can even make the batter the night before and then leave in the fridge overnight.
4- Heat the oven to 220 C (gas mark 7).
5- Heat the lard or cooking oil in a high sided roasting tin, add the sausages and cook for 10 minutes.
6- Place the roasting tin over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven.
7- Bake for 25 – 30 minutes and serve.
Share your thoughts with us
Tell us what you think about this delicious recipe in the comments section below! We love to hear from you.